Stuffed Zucchini - cooking recipe

Ingredients

3 zucchini or 2 large zucchini
2 Tbsp. butter or margarine
1 c. chopped mushrooms
2 Tbsp. all-purpose flour
1/4 tsp. dried oregano, crushed
1 c. (4 oz.) shredded Monterey Jack cheese
2 Tbsp. chopped pimento
1/4 c. grated Parmesan cheese

Preparation

Cook whole zucchini in boiling salted water about 10 minutes or until tender; drain.
Cut in half lengthwise.
For zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting to but not through each end; roll up.
Scoop out centers, leaving a 1/4-inch shell.
Chop center portion and set aside. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
Stir in flour and oregano; remove from heat.
Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini, approximately 1/4 filling for each.
Sprinkle with Parmesan cheese.
Broil several inches from heat 3 to 5 minutes until hot and bubbly.
Serves 6.